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5 from 1 vote

Farro Salad Recipe with Sun-Dried Tomatoes, Spinach & Cashews

This robust whole grain salad incorporates slightly chewy farro with fresh spinach, sun-dried tomatoes, cashews and a light lemon dressing.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dishes
Cuisine: American
Keyword: Whole Grains
Servings: 6 Servings
Calories: 204kcal


The Salad:

  • 1 cup farro
  • 2 cups water
  • 1 ounces sun-dried tomatoes not in oil, thinly sliced (about 1/4 cup)
  • 2 cups packed fresh spinach, thinly sliced
  • 1/4 cup raw cashews split in half
  • 5 large basil leaves thinly sliced

The Dressing:


The Salad:

  • Combine the farro and water in a small saucepan set over high heat. Bring the water to a boil, reduce heat to low, cover and let the farro simmer until tender (10 minutes for quick-cooking and about 25 minutes for regular farro). Remove from the heat, let the farro rest for 5 minutes, then pour off extra water and fluff with a fork.
  • Transfer the farro to a serving and let it cool to room temperature.
  • When the farro is cool, stir in the spinach, sun-dried tomatoes, spinach, cashews and basil.

The Dressing:

  • In a small bowl, whisk together the lemon juice, olive oil salt and pepper until combined.
  • Pour the dressing over the farro salad and toss to coat. Serve.


WW (Old Points) 4 / WW (Points+) 5


Serving: 0.5Cup | Calories: 204kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 347mg | Fiber: 6g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 6.1mg | Calcium: 29mg | Iron: 1.9mg